Description
This Apple Cider Cheesecake combines the warm, cozy flavors of autumn with a creamy, rich texture. Featuring a crunchy graham cracker crust, a smooth cheesecake infused with reduced apple cider, and a luscious apple cider cinnamon swirl, this dessert is perfect for holiday gatherings or any occasion that calls for a seasonal treat. Finished with a cinnamon sugar topping brushed with melted butter and apple cider, it offers a delightful balance of sweet and spiced flavors.
Ingredients
Units
Scale
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (from 2 sleeves of graham crackers, finely ground)
- 1/8 cup Brown sugar (light or dark, packed)
- 10 tablespoons Unsalted butter (melted)
Apple Cider Cheesecake
- 2 cups Apple cider (to be reduced down to 1/2 cup)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream (room temperature)
- 1 teaspoon Pure vanilla extract
- 4 Large eggs (room temperature)
Apple Cider Cinnamon Filling
- 1/4 cup Brown sugar (light or dark, packed)
- 1/3 cup All-purpose flour
- 1/4 teaspoon Ground cinnamon
- 1 tablespoon Melted butter
- 1 tablespoon Apple cider
Topping
- 1 tablespoon Unsalted butter (melted)
- 1 tablespoon Apple cider
- 1/2 cup White granulated sugar
- 2 teaspoons Ground cinnamon
Instructions
- Reduce the Apple Cider: In a medium saucepan over medium-high heat, pour 2 cups of apple cider and cook it until it reduces to 1/2 cup, which takes about 10-15 minutes. Stir occasionally and then let it cool completely before use.
- Prepare the Graham Cracker Crust: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment paper circle, then spray again. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, mix the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter with a fork. Press this mixture firmly into the springform pan, halfway up the sides, compacting with the bottom of a measuring cup. Bake for 12 minutes, then remove from oven.
- Make the Apple Cider Cinnamon Filling: Combine 1/4 cup brown sugar, 1/3 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider in a small bowl. Mix well with a fork until fully combined. Place in the fridge to chill and set while preparing the cheesecake batter.
- Prepare the Cheesecake Batter: Using a mixer, beat cream cheese and 3/4 cup white sugar on high speed for 2 minutes until creamy and smooth. Scrape down the bowl with a rubber spatula. Add the reduced apple cider, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix on medium speed until smooth and combined.
- Add the Eggs: Add the 4 large eggs one at a time into the mixture, mixing on low speed until just combined. Stop mixing and scrape the batter to ensure everything is incorporated evenly.
- Set up the Water Bath: Prepare a water bath using one of two methods: (1) place the springform pan inside a 10-inch cake pan, then place it inside a roasting pan and add hot water until it reaches halfway up the cake pan to avoid water getting into the crust; or (2) tightly wrap the springform pan twice with aluminum foil, place inside the roasting pan and fill with hot water halfway up the pan. The first method minimizes leaks, while the second may leak water into the crust but is still effective.
- Bake the Cheesecake: Pour cheesecake batter over the baked crust. Remove the cinnamon filling from the fridge and dollop it on top of the batter. Use a butter knife to gently swirl the cinnamon filling into the cheesecake batter. Bake for 70-80 minutes, or until the edges are set and the center still has a slight jiggle.
- Cool the Cheesecake: When baking is complete, turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes to cool gradually. Then remove the springform pan from the water bath and place it on a cooling rack to cool completely at room temperature.
- Chill: Wrap the cheesecake pan tightly with foil and place in the fridge to chill for at least 6 hours or preferably overnight.
- Prepare the Topping: In a small bowl, mix 1 tablespoon melted butter with 1 tablespoon apple cider. In another bowl, mix 1/2 cup white sugar and 2 teaspoons ground cinnamon.
- Apply the Topping: Remove the cheesecake from the springform pan and peel off the parchment paper. Using a pastry brush, brush the butter and apple cider mixture evenly over the top of the cheesecake. Immediately sprinkle the cinnamon sugar mixture generously over the entire surface to create a heavily coated topping.
Notes
- For best results, bring all dairy ingredients (cream cheese and sour cream) out of the refrigerator to come to room temperature for about 2 hours before beginning the recipe. This ensures a smooth batter without lumps.
- Be careful during the water bath to avoid water leaking into the crust, which can make it soggy. Using the first method for the water bath is preferred to protect the crust.
- Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface.
- Chilling the cheesecake overnight improves texture and flavor, making slicing easier.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
